According to Dr John Gladstones, in his 1999 paper on terroir in Margaret River’, the region should be divided into six subregions: Yallingup, Carbunup, Wilyabrup, Treeton, Wallcliffe and Karridale. While not part of the official GI (Geographical Indication), these sub regions are understood and respected by Margaret River vignergons and winemakers. Flamtree’s Sub-Regional Series (S.R.S) explores these distinct areas in Australia's premium wine powerhouse of Margaret River.
The harvested fruit goes directly into a small open top fermenter. After a few days the fruit warms up and wild fermentation takes place. The cap is hand managed to extract the tannins softly. The wine sees around 30 days of extended skin contact before being pressed into new French oak (50%) for around 14 months maturation.
The logical progression with the dials turned up. Lots of concentrated black fruit with a herbal ribbon. Lots of cedar, tobacco and spice from the 55% new oak. Lots of tannin from extended maceration on skins. It's chunky, sturdy, built and will last as long as you like.
95 points, David Bicknell, Wine Companion, February 2019.
Deep, dark red colour with a good purple tint and a clean, bright cabernet bouquet with violet and tamarillo nuances, hints of 'forest floor', and the palate is full-bodied and sinewy with edgy tannins. It's a bit stern now and needs food. Strongly oak-infused. The tannins are very abundant and firm. It needs time and/or food. A very smart cabernet. Cellar!
93 points, Huon Hooke, The Real Review, September 2019.
Very attractive and subtle character of dark-berry, currant and fresh-herb aromas and flavours, following through to a medium to full body. Firm and silky tannins. Racy and fine.
93 points, Nick Stock, jamessuckling.com, June 2019.
It’s a dark thumper of a wine, with masses of tannin, black fruit and dark chocolate, along with some mint and tobacco. Thick and savoury, black olive and toasty spicy oak, slightly too firm acidity, perhaps, and a long finish loaded with gravelly sticky tannin and extract. Needs time to come around, but very good.
94 points, The Wine Front (April 2020)
From a vineyard located near Moss Wood, the 2016 SRS Wilyabrup Cabernet Sauvignon is a super effort. Aged in 50% new oak for 16 months, it features hints of baking spices and toasted oak layered over cassis fruit. It's medium to full-bodied, showing the classic Cabernet juxtaposition of intense cassis and chocolate flavors with restraint and structure. Rich but silky and fine, it finishes long and mouthwatering.
94 points, Wine Advocate (January 2020)
Located three hours south of Perth, Margaret River is Western Australia’s most prestigious wine-growing region. Serious vineyard development began only in the late 1960’s following the publication of a report by John Gladstones in 1965 stating that the area had a similar climate to Pomerol or St Emilion, with low frost risk, plenty of sunshine and equable temperatures within the growing season promoting even ripening. Margaret River’s climate is warm and maritime, with some cooling influence provided by southeast trade winds. The soils derive from granitic and a gneissic rock over which laterite has formed. The region can be divided in three sub-regions: the cooler south between Yallingup and Karridale with predominantly lateritic gravelly loamy sands and sandy loams; the warm and sunnier Willyabrup in the centre with predominantly gravelly loams, but some gritty sandy loams and granitic gravels; and Margaret River in the north with similar soils, but slightly cooler temperatures. This is entirely consistent with style; the wines from Willyabrup being more generous than the highly structured wines of the north and the elegant styles of the south. Margaret River is best known for high quality Chardonnay and Sauvignon Blanc Semillon blends and top notch Cabernet Sauvignon and Bordeaux blends. Over the years, the region has established an astonishing reputation illustrating a consistency in quality and a strongly focused winemaking culture.